Saturday, April 16, 2022 | Country Acres • Page 25
COUNTRY COOKING RECIPES SUBMITTED BY MARY LANDOWSKI | Carlos, Douglas County Want your favorite recipes to be featured in Country Acres? Contact Diane at diane@saukherald.com
• 2 packages (3 ounces) raspberry jello • 1 cup boiling water • 2 cups vanilla ice cream, softened • 1 cup orange juice
Sunday Morning Brunch
• 2 cans (8 ounces each) unsweetened crushed pineapple, drained
Dissolve jello in hot water, stir in ice cream and orange juice until well blended. Fold in pineapple, cover and refrigerate. Optional: Add a can of mandarin oranges.
Strawberry Salad • 8 ounces cream cheesed softened • 1/2 cup powdered sugar • 1 package (10.5 ounces) frozen
strawberries, with juice • 12 ounces Cool Whip, thawed • 1-1/2 to 2 cups mini marshmallows
In large bowl, beat together cream cheese and powdered sugar. Add frozen strawberries and Cool Whip. Mix together with a wooden spoon until well blended. Fold in 1-1/2 to 2cups mini marshmallows. Refrigerate. It’s best to make the day ahead, and it keeps well. Feel free to add extra strawberries.
Yogurt and Berry Salad • 1 (16-ounce) container vanilla yogurt • 1 (12-ounce) container Cool Whip • 1 box instant vanilla
pudding • 2 bags frozen fruit (raspberry, strawberry, blueberries, etc.) • shaved chocolate
Mix yogurt, Cool Whip and pudding together. Add frozen fruit and chill. Top with shaved chocolate and whole berries if desired. Serves approximately 12 people.
Mickey’s Pie
• 1 (8- or 9-inch) graham cracker crust • 8 ounces Cool Whip, thawed
• 1 (3-ounce) package lime Jell-O • 1 (6-ounce) container keylime yogurt
• 2-1/2 cups Brownberry croutons • 1 pound lightly seasoned pork sausage • 2 cups shredded Cheddar cheese
Easy Meatloaf • • • • • •
• 6 eggs, lightly beaten • 1 Tbsp. dry mustard • 2-1/2 cups milk, separated • 1 can cream of chicken soup
Brown sausage; drain. Grease 9x13 pan and cover bottom with croutons. Then, cover with cheese and top with sausage. Mix together 2 cups milk, eggs and mustard; pour over layers. Refrigerate overnight before baking the next day. Preheat oven to 350 degrees. Mix soup with the 1/2 cup milk and pour over the top. Cover in tinfoil and bake for 1-1/4 to 1-1/2 hours. Uncover for the last 45 minutes.
( I use Chi-Chi’s brand) • 1/2 cup milk • 8 tortilla shells, cut into 1” pieces • 1 cup Mozzarella cheese
Preheat oven to 375 degrees. Brown ground beef with onion; drain. Mix soup, salsa and milk together. Add tortilla shells and mix into ground beef mixture until well blended. Put in a small roaster or a 2-quart baking dish. Cover and bake for about 30 minutes. Uncover, stir (add more milk or some water if needed), add cheese and bake another 30 minutes.
simple human sense
• 1 cup flour • 1 cup brown sugar, packed • 1 cup oatmeal • 1/2 cup butter, melted • 4-5 cups rhubarb,
1 lemon cake mix 6 eggs, lightly beaten 1 can lemon pie filling Frosting 2 cups powdered sugar 1/2 cup butter, softened Lemon juice (real lemon), enough to spread easy
• • • •
cut up 1 cup sugar 1 cup water 2 Tbsp. cornstarch 1 tsp. vanilla
Preheat oven to 350 degrees. Mix flour, brown sugar, oatmeal and butter. Put half of mixture in a greased 9x13 pan. Cover with rhubarb. Combine sugar, water, cornstarch and vanilla; cook until clear and thick. Pour over rhubarb and cover with remaining crumbs. Bake for 45 minutes.
Rocky Road Bars • 1 package (11.5 ounces) milk chocolate chips • 1 can (14 ounces) sweetened condensed milk
• 2 Tbsp. butter • 2 cups dry roasted peanuts • 1 package (10.5 ounces) minimarshmallows
In top of double boiler or on a low burner, melt chips with milk and butter. Meanwhile, in a large bowl, combine nuts and marshmallows. Fold in chocolate mixture; mix well. Put evenly in a grease 9x13 inch pan. Cool and cut into squares. These freeze very well.
Preheat oven to 350 degrees. Mix cake mix and eggs together; fold in pie filling until well blended. Spread evenly on a cookie sheet and bake for 20-25 minutes until done; cool. Mix frosting ingredients together and frost cooled cake. Serve with a scoop of lemon sherbet.
Mix Cool Whip, yogurt and Jell-O together and put in pie shell. Refrigerate at least a couple of hours. Serve with a little Cool Whip and a cherry on top.
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Rhubarb Crunch
Lemon Cake • • • • • • •
• 1 cup water • 2 eggs, lightly beaten • 1/2 cup original barbecue sauce, divided • Shredded cheese, choice
Preheat oven to 375 degrees. Mix all ingredients together except 1/4 cup barbecue sauce and cheese; put in 9x13 pan or medium-sized oven-proof frying pan. Top with remaining barbecue sauce and sprinkle with shredded cheese. Bake 1 hour or until done.
Beef Taco Bake • 1 pound ground beef • 1/2 cup onion, chopped • 1 can (10.75 ounces) tomato soup • 1 cup medium flavor thick and chunky salsa
2 pounds ground beef 1 tsp. onion powder 1 tsp. pepper 1 tsp. salt 1 tsp. dry onion 1 (6-ounce) package chicken Stove Top Stuffing
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Raspberry Gelatin
